Black bean with Corn Quesadilla

Ingredients

• ⅓ cup fresh or frozen (thawed) corn
• Olive oil
• ⅓ cup minced red onion
• 1 teaspoon minced garlic
• ½ teaspoon chili powder
• ⅓ cup black beans fresh or canned (low sodium)
• 2 teaspoons lime juice
• 2 whole wheat tortillas
• ⅔ cup low-fat mozerella (3 ounces)
• 1 tablespoon minced pickled jalapeños (optional)

Instructions

1. Heat nonstick skillet and add corn. Continue to stir occasionally, until kernels begin to brown; transfer corn to separate bowl.
2. Heat 1 teaspoon olive oil in the skillet over medium heat until shimmering; add red onion and cook, stirring occasionally, until softened. Add garlic and chili powder and cook until fragrant (about 1 minute); stir in beans and cook until heated through. Return corn to skillet and mix; gently press mixture with spatula to lightly crush black beans. Transfer mixture back into the bowl, stirring in lime juice, and season to taste with salt free seasoning.
3. After wiping out the skillet, place 1 tortilla in and toast until soft and puffed slightly at edges. Flip tortilla and toast until puffed and slightly browned. Repeat to toast the second tortilla.
4. Sprinkle 1/3 cup cheese, half the corn and bean mixture, and jalapenos to taste, over half of tortilla, leaving 1/2-inch border around edge. Fold tortilla in half and press to flatten. Brush the surface lightly with olive oil and set aside. Repeat to form second quesadilla.
5. Place both quesadillas in skillet, oiled sides down; cook over medium heat until crisp and well browned. Flip quesadillas and cook until the second sides are crisp and browned, 1 to 2 minutes longer. Cut in half and serve!

Nutrition:

• Serving Size: 1
• Calories: 301;Total Fat: 11g; Saturated Fat: 3g; Trans Fat: 0g; Sodium: 485mg; Total Carbohydrate: 38g; Dietary Fiber: 7g;  Sugars: 5g; Protein: 14g